The FOURGE Journal | BBQ Stories, Tips & News

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Real BBQ. Real People. Real Stories.

The FOURGE Journal is where it all comes together — news, guides, recipes, and behind-the-scenes tales from the pit. Whether you’re here to level up your grilling game, get inspired, or just see what the crew’s been cooking, you’re in the right place.
Pull up a seat, dig in, and follow the flame.

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AllFourge NewsPass the FlameRecipe Ideas

FOURGE Fires Up Meat Up

FOURGE’s first festival went harder than we ever expected. Over two wild days at Meat Up 2026, we served 617 customers, fired out bold BBQ and felt the full force of the UK BBQ community.
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TEMPER Smoked Pulled Lamb Flatbreads with Garlic Yoghurt, Pickled Onions & Charred Lemon

Smoked pulled lamb shoulder seasoned with TEMPER, cooked low and slow over apple wood, then loaded into homemade flatbreads with garlic yoghurt, pickled red onions, fresh herbs and charred lemon. Rich, smoky, sharp and built for eating by hand.
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EMBER Pork Belly Lollipops with Orange Pepper Drizzle & Crackling Crumb

Learn how to cook a perfectly juicy picanha on the Ninja FlexFlame using a reverse sear method and FOURGE FIRE rub. This simple BBQ guide shows how to smoke, render the fat cap, and finish over high heat for incredible beef flavour.
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Reverse Seared Picanha on the Ninja FlexFlame

Learn how to cook a perfectly juicy picanha on the Ninja FlexFlame using a reverse sear method and FOURGE FIRE rub. This simple BBQ guide shows how to smoke, render the fat cap, and finish over high heat for incredible beef flavour.
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The FOURGE System: What Lee Brings Beyond Meat, Fire and Flavour

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FOURGE Flavour: Why Ben & Harry J’s Power Everything We Cook

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